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Lemon-Maple Butternut Squash

Total Time

Prep: 15 min. Bake: 50 min.


4 servings

"My mother discovered this healthy recipe that's become a family favorite. We enjoy its bright color, smooth texture and flavorful combination of tangy lemon and sweet maple," says Barbara Ballast, Grand Rapids, Michigan. A teacher who lives to cook and bake, Barbara dreams of having her own catering service one day.


  • 1 butternut squash (about 2-1/2 pounds)
  • 1/4 cup water
  • 1/4 cup maple syrup
  • 1 tablespoon butter, softened
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon lemon juice


  1. Preheat oven to 350°. Halve squash lengthwise; discard seeds. Place squash in an ungreased 13x9-in. baking dish, cut side down. Add water.
  2. Bake, covered, until squash is tender, 50-60 minutes. Cool slightly. Scoop out pulp and place in a large bowl. Add remaining ingredients; beat until smooth.

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